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A close up photo of the sourdough banana bread Recipe. You can see the the crumb with pieces of nuts. Recipe at Spoonabilities.com

Sourdough Banana Bread


  • Author: Carlos Leo
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x

Description

Make a loaf of traditional banana bread that has no equal with this recipe made with a mix of white flour and whole wheat flour, bananas, nuts, butter, olive oil, honey, and warm spices. Use either sourdough starter or sourdough discard for this recipe.


Ingredients

Scale
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt available in our online shop
  • 1 cup + 3 Tablespoons (separated) chopped walnuts
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup (1 stick) room temperature butter 
  • 2 eggs
  • 125g sourdough starter or discard
  • 2 Tablespoons honey - TREA Greek Wildflower Honey available in our online shop
  • 3 ripe mashed bananas
  • 2 Tablespoons olive oil - LIA Extra Virgin Olive Oil available in our online shop
  • 1 teaspoon vanilla paste
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • zest of 1 lemon
  • 1 Tablespoon demerara sugar

Instructions

  1. Remove butter from the refrigerator at least 40 minutes before starting and leave it on the counter to come to room temperature.
  2. Preheat oven to 350oF and grease a 9.5″ x 5.5″ loaf pan. Optionally, you can line the loaf pan with parchment paper with two overhanging flaps for easy removal from the pan.
  3. Coat the 1 cup of chopped walnuts with one tablespoon of flour in a small bowl. Set aside.
  4. Mix the white whole wheat flour, all-purpose flour, baking soda, and salt together in a medium mixing bowl
  5. Cream butter and sugar until fluffy in a large mixing bowl. Cream butter with sugar.
  6. Add eggs to the butter-sugar mixture one at a time, and make sure to scrape the side of the bowl to mix thoroughly. Adding eggs to the cream butter-sugar mix.
  7. Add the sourdough starter/discard, honey, vanilla paste, mashed bananas, extra virgin olive oil, cinnamon, cardamom, and ground ginger, and mix. Add the sourdough starter/discard, honey, vanilla paste, mashed bananas, extra virgin olive oil, cinnamon, cardamom, and ground ginger, and mix.
  8. Stir in the flour mixture slowly; make sure to combine and scrape sides. Adding flour to the mixing bowl.
  9. Fold in chopped walnuts and lemon zest.Adding the chopped walnuts and lemon zest to the bowl.
  10. Pour batter into the loaf pan. Tap the pan on the countertop to release any air bubbles, and smooth the top with a spatula.
  11. Toss the remaining 3 Tablespoons of chopped walnuts with 1 Tablespoon of demerara sugar and sprinkle on top of the batter. You can use any sugar that you have on hand if you don’t have demerara sugar.Batter in the baking pan before go into the oven.
  12. Bake for 60 minutes. Insert a toothpick in the center of the loaf to make sure the banana bread is fully baked - the toothpick will come out clean.The banana bread on the baking pan after came out of the oven.
  13. Cool in the pan for 10 minutes, and then remove to a wire cooling rack.
  14. Serve with butter, or even better with brown butter (available at our shop)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: bread recipe, sourdough discard recipe, sourdough starter recipe, recipe with bananas, sourdough recipe, banana recipe, breakfast recipe, dessert recipe

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